broccoli lemon pasta with honey-thyme sauce and blue cheese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 352.6
- Total Fat: 12.6 g
- Cholesterol: 21.3 mg
- Sodium: 538.1 mg
- Total Carbs: 47.8 g
- Dietary Fiber: 6.9 g
- Protein: 15.2 g
View full nutritional breakdown of broccoli lemon pasta with honey-thyme sauce and blue cheese calories by ingredient
Introduction
This pasta was an experiment that thankfully went right. Swap blue cheese for goat cheese or feta. This pasta was an experiment that thankfully went right. Swap blue cheese for goat cheese or feta.Number of Servings: 4
Ingredients
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Broccoli, fresh, 4 cup, chopped
2 cups whole wheat pasta (penne, fusilli, elbows or shells)
Honey, 2 tbsp
juice and zest of one lemon (use a grater or microplane to zest lemon)
Onions, raw, .5 cup, chopped
Blue Cheese, 4 oz
Olive Oil, 1 tbsp
Garlic, 2 cloves, chopped
Vegetable Broth, 1/2 cup
2 sprigs fresh thyme (1 T dried)
1 sprig fresh rosemary (1 1/2 t dried)
1/4 c water from the pasta pot
Directions
Cook pasta according to package directions.
Remove thyme and rosemary from stems by pulling down on stem while holding one end of the stem firmly. Roughly chop the herbs and set aside.
Meanwhile, place olive oil in large saute pan set over medium heat. Add garlic and onions and cook about two minutes. Add broccoli, lemon zest, thyme and rosemary and a couple of tablespoons of water, stir and cover. Allow to cook about five minutes, until broccoli is slightly tender but still green and crisp.
Remove lid and add vegetable broth, honey and lemon juice. Stir well. Cook until broccoli reaches desired tenderness.
Toss hot pasta, plus about 2 tablespoons of the pasta water. Stir well to combine, then top with plenty of black pepper.
Divide among four bowls and top each with about an ounce of bleu cheese.
NOTE: You can use frozen broccoli in this dish; just thaw it and drain off excess water before adding it to the onions and garlic. Don't add any extra water to the sauce if you use frozen broccoli.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Remove thyme and rosemary from stems by pulling down on stem while holding one end of the stem firmly. Roughly chop the herbs and set aside.
Meanwhile, place olive oil in large saute pan set over medium heat. Add garlic and onions and cook about two minutes. Add broccoli, lemon zest, thyme and rosemary and a couple of tablespoons of water, stir and cover. Allow to cook about five minutes, until broccoli is slightly tender but still green and crisp.
Remove lid and add vegetable broth, honey and lemon juice. Stir well. Cook until broccoli reaches desired tenderness.
Toss hot pasta, plus about 2 tablespoons of the pasta water. Stir well to combine, then top with plenty of black pepper.
Divide among four bowls and top each with about an ounce of bleu cheese.
NOTE: You can use frozen broccoli in this dish; just thaw it and drain off excess water before adding it to the onions and garlic. Don't add any extra water to the sauce if you use frozen broccoli.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Member Ratings For This Recipe
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